There are so many ways to serve this dish. I have options noted below.
1 lb. fresh fish - sea bass, red snapper, mahi-mahi, tilapia, cod (any white fish that is super fresh). *Ask your butcher to mince the fish for you - 1/4" bite size pieces
1/2 red onion, sliced very thin
2-3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 serrano chili or small jalapeno, seeded and finely chopped (or leave the seeds for a little spice - that's how I like it)
1 cup fresh lime juice (approximately 7-8 limes)
1/4 cup fresh orange juice, optional
1 cup cherry tomatoes, cut in half
1 T. olive oil
1/4 cup fresh cilantro, chopped
1/2 cup cucumber, diced
1/2 cup radish, thinly sliced
1 T. salted roasted pepitas
1 avocado for garnish (or use avocado sauce below)
Slice the red onion and salt generously. Let stand 15 minutes until it releases its liquid. Rinse well and strain. Place fish, onion, garlic, salt, pepper, chilies, lime juice and orange juice in a shallow bowl and gently mix. Refrigerate 30 minutes. (Leaving fish exposed to the air will result in an inconsistent final texture). Prep the other ingredients as the fish marinates, using a consistent size to the cubed fish so it is easy to pick up and eat on tortilla chips.
Before serving, gently toss the tomatoes, olive oil and cilantro and any of the above mentioned optional ingredients and its ready to serve. Reserving the cilantro until just before you serve will protect the tender leaves from the acidic marinade. Taste for salt. I prefer to leave my finished ceviche sit for 1-2 hours before serving - that is when the fish texture is more firm.
Serve ceviche with crunchy tortilla chips, small corn tortillas (spread a little Avocado Sauce and add ceviche) or in lettuce cups. Can also be presented by serving in small appetizer cups or shot glasses with a mini fork. See notes below for additional ways to serve this refreshing dish as a salad.
P.S. - See my Peruvian ceviche recipe if you like coconut milk. Variety is the spice of life!
I have seen it plated with Avocado Sauce as well as a salad.
2/3 cup avocado
1/3 cup cilantro
2/3 cup water
1 T. olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin powder
1/4 cup lime juice
2 garlic cloves
Blend all the ingredients below until smooth. Add water to thin out if necessary - it depends how firm your avocados are to start out with.